026599   Yogender Singh;Yadav Y K (Agricultural Processing and Energy Dep, CCS Haryana Agricultural University, Hisar-125 004, Email: profykyadav@yahoo.co.in) : Evaluation of evaporative cool chambers using alternative materials for storage of horticultural produce. J Dairying Fd Home Sci 2011, 30(4), 302-6.

Study was conducted to evaluate performance of evaporative cool chambers using river bed sand and rice husk ash as alternative materials. Round the year performance was evaluated on the basis of the average environmental conditions of the four seasons. Two evaporative cool chambers were evaluated for round the year use for storage of horticultural produce and shelf life was studied inside evaporative cool chambers and ambient conditions. The average temperature inside the evaporative cool chamber with river bed sand (ECC RBS) and the evaporative cool chamber with rice husk ash (ECC RHA) was 8.6°C and 10.7°C lower whereas average relative humidity was 53% and 57% higher than the ambient, respectively. The shelf life of the horticultural produce kept inside the evaporative cool chambers could be enhanced significantly as compared to ambient storage and the evaporative cool chamber with rice husk ash (ECC RHA) was found to be more effective.

4 illus, 1 table, 7 ref

026598   Sehgal B;Kunde G B (Applied Chemistry Dep, Maharaja Sayajirao Baroda Univ, Vadodara-390 001, Email: kundebg@yahoo.com ) : Modified rubber via grafting of polymer on olefinic site. Int J pure appl Chem 2011, 6(2), 225-8.

Natural rubber (NR) is a very reactive rubber because of its structure. The modification of NR with other functional groups can be achieved by incorporation of monomer carrying the desired functional group in the polymerization process using ene reaction. Grafting of a second polymer on to the natural rubber backbone leading to the chemical modification of the polyisoprene occurs at allylic double bond system. This route following grafting gave good control over the extent of reaction as the reaction limits itself on individual olefinic sites present on rubber and does not employ a catalyst that gets poisoned by non rubbers. With the help of ene reaction not only the molecular wt of the polymer that underwent grafting can be accurately determined but the no of grafting sites can also be controlled. Azo compounds have been used as effective modifiers of NR as they have long-term stability and have fewer tendencies to decompose to free radicals.

4 illus, 22 ref

026597   Roy D;Sarkar S;Dora K C;Dey S S (Fish Processing Technology Dep, West Bengal Animala and Fishery Sciences Univ, 5, Budherhat Road, Panchasayar, Kolkata-700 094) : Preparation of hot smoked mackerel (Rastrelliger kanagurta) using laboratory model smoking kiln. Indian J Anim Hlth 2011, 50(1), 40-3.

^ssc12 ref

026596   Rajoria A;Chauhan A K;Jitendra Kumar (NO, , H.No. 154, Sector 7, Urban Estate, Karnal-132 001, Email: arajoria123@rediffmail.com) : Formulation of tomato juice enriched whey beverage using response surface methodology. J Dairying Fd Home Sci 2011, 30(1), 1-14.

The commercial production of paneer, chhana, chakka and different varieties of cheeses has increased the availability of whey in recent years. There is an enhanced scientific evidence proving the nutritional significance of various whey components. The antioxidative and anticarcinogenic role of lycopene in tomato juice is well recognized. Realizing the importance of whey and tomato juice in human health, this study was conducted to formulate whey beverage enriched with tomato juice which could serve as a therapeutic and athletic beverage besides promoting value addition and product diversification in dairy industry. The optimization of product mix was achieved using Response Surface Methodology (RSM) engaging Central Composite Rotatable Design (CCRD). The amounts of ingredients used in the formulation varied between: tomato juice 20-44%, paneer whey 50-70%, sugar 6-10% and guar gum 0.1-0.4%. The average chemical composition of the optimized beverage was: Total Solids 16.3%, Protein 0.74%, Fat 0.2%, Total Sugar 14.58%, Ash 0.68%, Ascorbic acid 12.08 mg/100 g, Lycopene 8.35 mg/100 g and acidity 0.76%. The average overall acceptability of the optimized product was 8.5 on 9 point hedonic scale.

31 illus, 5 tables, 5 ref

026595   Prasad K;Nath N (NO, Sant Longowal Institute of Engineering and Technology, Longowal-148 106, Email: dr_k_prasad@rediffmail.com) : Mathematical modeling and optimisation of sugarcane juice level in grape beverage using response surface methodology (RSM). J Dairying Fd Home Sci 2011, 30(4), 278-84.

Vegetative clarified sugarcane juice (SCJ) was used as sugar replacer in the preparation of beverage. The specific proportions of sugarcane juice were utilized for beverage preparation using central composite rotatable design (CCRD). Response surface analysis for grape beverages indicated that sensory flavor and overall acceptability (OAA) scores varied from 6.04 to 8.10 and 6.72 to 7.95, respectively on nine point hedonic scale. The differences in the sensory scores for respective attributes were highly significant (P≤<0.01). The beverage containing 4% sugar and 40% SCJ resulted in 16° Brix and 47 TSS-acid ratios, which were the best in terms of their flavor and overall acceptability. Sensory data were regressed against sugarcane juice (x_i) and sugar (x_j) for second order polynomial models, which were found to be adequate as coefficient of multiple determinants (R²) was more than 80%, calculated F-ratio more than that of the F-table value and insignificant lack of fit test. Multiple response optimizations resulted in the best combinations of sugarcane juice and sugar as 43.6% and 4.38%, respectively. Subsequent evaluations on storage for 90 days at 37°C reduced sensory scores from 7.55 to 7.15. Ready-to-serve beverages prepared from optimized recipe gave products of microbiologically safe and sterile nature. Their storage for 90 days at 37°C reduced sensory scores Sugarcane juice could be used as replacer of sugar in the preparation of sugarcane juice based beverage.

2 illus, 4 tables, 13 ref

026594   Patel D R;Bilimoriya J T;Patel K C (Chemistry Dep, Veer Narmad South Gujarat Univ, Udhana-Magdalla, Road, Surat-395 007, Email: divyeshpatel_905@yahoo.com) : Synthesis and dyeing performance of some new reactive dyes based on quinazoline moiety. Int J pure appl Chem 2011, 6(2), 181-6.

The synthesis of some new reactive dyes (9a-j) derived from diazotization of 3-[4-(4-aminobenzyl)phenyl]-2-[2-(4- fluorophenyl)vinyl]-quinazoline-4(37H)-one (5) and coupled with various 4-chloro-2-nitro anilino cyanurated coupling components (8a-j). Their dyeing performance as reactive dyes has been assessed on silk, wool and cotton fibres. These dyes were characterized by IR spectra, ¹H NMR spectra, visible absorption spectroscopy and elemental analysis. The dyed fibre showed fair to very good light fastness and very good to excellent fastness to washing and rubbing. The dyebath exhaustion and fixation on different fibres were found to be very good.

5 tables, 15 ref

026593   Navadiya H D;Shah H P (Industrial Chemistry Dep, Sir P.P. Institute of Science, Bhavnagar Univ, Bhavnagar-364 002, Email: dr.navadiya@yahoo.com) : Synthesis of 3-[4'(2-hydroxy-naphthalen-1-ylazo)-biphenyl-4-Yl]-2-methyl-3H-quinazo lin-4 one derivatives and their application on nylon and polyester fibres. Asian J chem envir Res 2012, 5(1-2), 1-4.

Series of 3 - [4' - (2 - hydroxy - naphthalene -1 - ylazo) - biphenyl - 4 -yl] - 2 -methyl -3H -quinazolin - 4 - one derivatives, Scheme-3 have been obtained by a reaction of a various coupling agent (H₁-H₇ with diazonium salt containing 4-oxo-quinazolin moiety, Scheme-2. The diazonium salt is obtained by the reaction of 4-(2-methyl-4-oxo-3-quinazolinyl)-4'-diaminodiphenyl with NaNO₂ & HCI. The product is characterized by spectral and analytical data. Most of the tested compounds show promising dyeing properties.

3 tables, 15 ref

026592   Naik S;Umesha;Prakasha T L;Ramachandra M; Narsimhamurthy D K (Agricultural Engineering Dep, University of Agricultural Sciences, GKVK, Bangalore-560 065) : Drying of osmosed oyester mushroom (Pleurotus florida). J Dairying Fd Home Sci 2011, 30(4), 274-7.

Finds the effect of osmosis on drying of Oyster mushroom (Pleurotus florida) two different drying methods were followed viz., Solar cabinet and Microwave-oven. The results revealed that with the increase in the osmotic brine concentration weight loss of the mushrooms increased; drying rate of osmosed samples indicated that the entire drying process took place in the falling rate period. The drying rate of osmosed mushrooms was less as compared to the un-osmosed mushrooms. The total time taken to dry the osmosed mushrooms was less as compared to un-osmosed mushrooms.

2 illus, 2 tables, 13 ref

026591   Nage S D;Kulkarni K S;Kulkarni A D;Topare N S (Chemical Engineering Dep, Bharati Vidyapeeth Deemed University College of Engineering, Pune, Maharashtra, Email: shardanage1988@gmail.com ) : Biodiesel production by a continuous process using a heterogeneous catalyst. J Curr chem pharm Sci 2012, 2(1), 12-16.

Production and use of biodiesel has seen a quantum jump in the recent past due to benefits associated with its ability to mitigate Green House Gas (GHG). There are large number of commercial plants producing biodiesel by transesterification of vegetable oils and fats based on base catalyzed (caustic) homogeneous trans-esterification of oils. However, homogeneous process needs steps of glycerol separation, washings, very stringent and extremely low limits of Na, K, glycerides and moisture limits in biodiesel. Several commercial processes to produce fatty acid methyl esters from vegetable oils have been developed and are available today. These processes consume basic catalysts such as caustic soda or sodium methylate which form unrecyclable waste products. This work provides a general description of a new process using a heterogeneous catalytic system for biodiesel production.

2 illus, 3 tables, 7 ref

026590   Muhammad R H;Bamisheyi E;Olayemi F F (NO, Nigerian Stored Products Research Institutem, P.M.B. 3032, Hadejia Road Kano, Nigerai) : Effect of stage of ripening on the shelf life of tomatoes (Lycopersi conesculentum) stored in the evaporative cooling system (E.C.S). J Dairying Fd Home Sci 2011, 30(4), 299-301.

Research was carried out for a period of 3 weeks on the storability of tomatoes at three different stages of ripening (i.e. matured green stage, half ripe and fully ripe). They were sub divided into two equal sets each, one was kept at room temperature (between 28-30°C) in the laboratory as the control while the second set stored in the ECS at a temperature between 19-23°C. Parameters like percent rot, physical appearance and percent weight loss were assessed at 3 days interval, Tomatoes stored in the ECS had lower reduction in weight while remaining fresh but with higher percent rot. Tomatoes stored at room temperature recorded higher weight loss while recording lower percentage rot with a bad appearance. The matured green tomatoes were better during storage in both Harvesting of tomatoes at a matured green stage and storing in the ECS prolongs the shelf life of the tomatoes.

3 tables, 11 ref

026589   Khapre A P;Satwadhar P N;Deshpande H W (NO, College of Food Technology, Marathwada Agricultural University, Parbhani-431 402) : Development of technology for preparation of fig (Ficus carica L.) fruit powder and its utilization in toffee. J Dairying Fd Home Sci 2011, 30(4), 267-70.

Short postharvest life and increased production necessitates development of non-conventional products from fresh fig (Ficus carica L.) fruits. Fig fruits of Dinkar variety were dried in the form of small shreds in a Cabinet drier at 60±5°C for 20-24 hr. Finally, powder was obtained by grinding of dried shreds in a grinder. In contrast to fig pulp and dried figs, the fig powder was found to be superior in terms of yield, ease of processing technology and utilization of damaged fruits. Fig powder is easier to handle during transportation, storage and also opens further fields of application. The products prepared by processing of figs viz. fig powder and fig toffee were assessed for their physico-chemical and sensory parameters.

4 tables, 9 ref

026588   Chopade S G;Kulkarni K S;Kulkarni A D;Topare N S (Chemical Engineering Dep, Bharati Vidyapeeth Deemed University College of Engineering, Pune, Maharashtra, Email: sgchopade1987@gmail.com ) : Solid heterogeneous catalysts for production of biodiesel from trans-esterification of triglycerides with methanol. Acta chimica pharma Indica 2012, 2(1), 8-14.

Biodiesel is the main alternative to fossil diesel and it may be produced from different feed stocks such as semi refined vegetable oils, waste frying oils or animal fats. The new process technologies developed during the last years made it possible to produce biodiesel from recycled frying oils comparable in quality to that of virgin vegetable oil biodiesel with an added attractive advantage of being lower in price. Increasing number of researches focusing on the use of solid heterogeneous catalysts for the production of biodiesel provides evidence that these catalysts continue to evolve as viable alternatives. While liquid alkaline metal alkoxides remain to be appealing in the industries, it is expected that solid base catalyst will soon become more attractive due to the economics and environmental concern. Limited researches have shown that the conversion by solid base catalysts was comparable to that of the existing alkoxide system. In this review article various types of heterogeneous solid acids and bases in the production of biodiesel from trans-esterification of triglycerides and their yields and conversion from various catalytic systems are compared.

3 illus, 4 tables, 8 ref

026587   Brar S;Gursewak Singh;Rai D R;Shashipal (NO, R.V.K., Sangrur, Punjab) : Modified atmosphere packaging of minimally processed carrot (Daucus carota L.). J Dairying Fd Home Sci 2011, 30(4), 290-8.

Respiratory behavior of minimally processed carrots, was determined polypropylene (PP) packaging film (Gas permeability coefficients; 4.14 x 10^-14 ml.cm.cm^-2.s^-1.Pa^-1 for O₂ and 1.45 x 10^-13 ml.cm.cm^-2.s^-1.Pa^-1 for CO₂ at 15°C and 75% RH) was selected for experiment of shelf-life extension under modified atmosphere conditions. The peeled and diced carrots were packed into PP film packages (bag area: 0.17 m^-2, 35 μm thickness) having 2, 4, 6, 8 number of perforations (0.3 mm dia. each) and non-perforated, and the weight of samples packed was 500 g each. During storage at 15°C and 75% relative humidity (RH) in a cold room, various modified atmospheres were created by different number of perforations in packages. The observations included rate of respiration, gaseous composition of micro-atmosphere, physiological loss in weight and several biochemical characteristics affecting the final quality of the produce. At steady state, value of respiration rates for O₂ and CO₂ were 50.73 ml.kg^-1.h^-1 and 21.93 ml.kg^-1.h^-1, respectively. Results showed that packages having 2 macro-holes with 500 g quantity better maintained their overall quality and could be successfully stored for 15 days without adversely affecting the quality with final gaseous composition stabilized around 8.40% O₂ and 7.80% CO₂.

4 illus, 2 tables, 13 ref

026586   Bello M O;Olawore N O;Fapojuwo O O;Falade O S;Adewusi S R A (Pure and Applied Chemistry Dep, Ladoke Akintola Technology Univ, Ogbomoso, Nigeria, Email: mobello427@yahoo.com) : Nutritional quality of seed and physicochemical properties of oil of guinea peanut (Bombax glabra Pasq.). Int J pure appl Chem 2011, 6(2), 219-23.

The proximate composition of the seed, concentration of mineral elements and physicochemical properties of the seed oil of Guinea peanut (Bombax glabra) were determined using standard methods, the fatty acids profile was by gas chromatograph after their conversion to methyl esters. The moisture content, crude protein, crude fat, crude fibre, ash and carbohydrate in g/100g were 24.13, 34.09, 52.67, 12.01, 7.86 and 15.92 respectively. The seed oil serves as a good source of essential elements. The physical properties of the oil indicated that it could be used as lubricant at low temperature and suitable for deep- frying purposes while the chemical properties revealed that the acid, free fatty acid, peroxide and iodine values of the seed oil were low suggesting their uses as non drying oil. The high fuel potential of the oil could enhance its conversion to biodiesel. The gas chromatograph of the oil showed that the concentrations of total saturated fatty acids were 57.92 % with hexadecenoic acid predominating having 51.41%; total monoene fatty acids, 10.61% and total triene fatty acid, 0.28 %. The high level of saturated fatty acids and low level of monoene and polyene would account for the low iodine value and other chemical and physical properties observed.

6 tables, 22 ref

026585   Bali A;Khan A;Patra D;Das S K;Bhattacharya D (Livestock Products Technology Dep, West Bengal Animal and Fishery Sciences Univ, Kolkata-700 037) : A comparative study on effect of garlic and coriander on proximate composition and physico-chemical parameters of chicken sausage. Indian J Anim Hlth 2011, 50(1), 13-18.

Chicken sausages were prepared to evaluate the effects of garlic and coriander on proximate composition and physico-chemical parameters during refrigeration storage (4 ± 1°C) on 0th, 3rd, 7lh, 14th and 21SI day. Based on Mean scores of sensory evaluation of chicken sausages treated with different concentrations (2%, 3% and 5% w/w) of coriander and garlic, 3% w/w garlic and 3% w/w coriander treatment was selected the best concentration for further study. pH, emulsion stability, cooking loss and proximate composition of control and treated samples were evaluated. Garlic and coriander showed highly significant (P<60>0.01) impact on the proximate composition of chicken sausages but there was no significant effect of storage period on the moisture, protein, fat and total ash content during refrigeration storage. pH showed an increasing trend (P<60>0.01) at the early part of storage up to 7 days, thereafter decreased gradually in all the treatment groups and control. The emulsion stability and cooking yield were found to be highest for garlic treated chicken sausage followed by coriander and control.

3 tables, 19 ref

025587   Kohale V;Rokhade A K (NO, Kittur Rani Channamma College of Horticulture, Arabhavi-591 310) : Preparation of sapota chocolate. Bioinfolet 2012, 9(3), 340-1.

Studies on preparation of sapota chocolate were conducted to find out a suitable recipe. The result revealed that, good quality chocolate can be prepared from sapota fruits with the recipe : 200 g pulp + 75 g pulp powder + 100 g coconut + 300 g sugar + 500 ml milk + 10 g ghee + 1 g cardamom + 150 ml water. Better quality of chocolate can also be prepared using sapota 200 g pulp + 300 g sugar + 100 g coconut + 500 ml milk + 10 g ghee + 1 g cardamom + 150 ml water.

1 table, ref

025586   Incedayi B;Tamer C E;Yonel S P;Copur O U (Food Engineering Dep, Faculty of Agriculture, Uludag Univ, 16059 Gorukle-Bursa, Turkey, Email: bige@uludag.edu.tr) : Antioxidant capacity and total phenolics changes of minimally processed radish stored in an active modified atmosphere under refrigeration. Asian J Chem 2010, 22(10), 8131-42.

The radish in this research was treated with citric acid (1.5 %) and Ca-ascorbate (0.5 %) + citric acid (1 %) following pre-processes. After centrifugation, the samples were packed in 20 % atmospheric air + 80 % N₂ and 20 % atmospheric air + 70 % N₂ + 10 % CO₂ conditions with 42 μ bi-axially oriented polypropylene (BOPP) film. After 20 days of storage at 4 ± 2 °C. total phenolics, ascorbic acid, total carotenoids content and antioxidant activity of radishes had decreased by 22.65, 24.84, 30.91 and 20.52 %, respectively. More reductions occurred in the control samples that were not treated with any chemicals and they were also rejected by the panelists at the 95 % probability level because of their deleterious texture and appearance. Ca-ascorbate with citric acid treatment with the carbon dioxide enriched atmosphere was found to be more effective with regard to limiting the phenolics, antioxidant activity, weight and total dry matter losses, microbiological spoilage of packaged radishes and prevented organoleptic degradation.

3 illus, 3 tables, 30 ref

025585   Guoquan J;Yueying L (College of Biology Science and Engineering, Hebei Univ of Economy and Trade, Shijiazhung 050061, P.R. China, Email: juguoqua@tom.com) : Aluminum-free complex leavening agent for preparation of deep-fried twisted dough stick. Asian J Chem 2010, 22(10), 7909-14.

Alum (AlK(SO₄)₂12H₂O) was used widely in the preparation of the traditional Chinese wheat flour food, deep-fried twisted dough stick (DFTDS) as a leavening agent. However, alum was harmful to human health for long-term intake because of its high aluminum contents. The aim of the study is to determine effects of the aluminum-free complex leavening agent (AFCLA) in the preparation of deep-fried twisted dough stick. Through orthogonal tests and sensory evaluation, the optimal combination of aluminum-free complex leavening agent was identified, that 3.2 % sodium bicarbonate, 2.8 % glucono-delt-lactone, 0.4 % cream tartar and 0.8 % calcium, dihydrogen phosphate. It could be used to replace alum completely as both leavening agent and nutrients and was great significance to improve the processing technology in the preparation of deep-fried twisted dough stick.

5 tables, 5 ref

025584   Bhingardive K B;Joshi S V;Ramod S S (NO, College of Agriculture, Dapoli, Maharashtra) : Effect of blending date (Phoenix dacttlifera L.) on sensory quality of gulabjamun. Bioinfolet 2012, 9(3), 373-4.

Present study was undertaken to investigate sensory characteristics of gulabjamun prepared by blending khoa and date. Gulabjamun blended with 20% date was found to be most acceptable.

1 table, 4 ref

025583   Atashi H;Shiva M (Chemical Engineering Dep, Sistan and Baluchestan Univ, Zahedan, Iran, Email: h.ateshy@hamoon.usb.ac.ir) : Formulation for passenger tread tire compound based on styrene butadiene rubber/cisbutadiene rubber/natural rubber blend and semi-dispersible silica/carbon black filler system. Asian J Chem 2010, 22(10), 7519-30.

Effects of silica/silane/carbon black reinforcement system in styrene butadiene rubber and its blend with cis-butadiene rubber and natural rubber were investigated with the help of experimental design. An optimized formulation with outstanding failure properties were calculated based on styrene butadiene rubber/natural rubber/cis-butadiene rubber blend in presence of semi-dispersible silica. The governing mechanisms on failure properties, tear resistance, crack growth and abrasion were also studied in details.

12 illus, 4 tables, 23 ref

024407   Umesha;Prakasha T L;Mandhar S C;Rajasekharppa K S;Venkatachalapathy K (Agricultural Engineering Dep, Agricultural Sciences Univ, GKVK, Bangalore-560 010, Email: umesh_aug15@indiatimes.com ) : Evaluation of garlic (Allium sativum L.) peeling methods. Envir Ecol 2011, 29(1A), 316-8.

The different methods of garlic peeling viz., machine peeling, oven peeling, conventional peeling, and flame peeling were evaluated on capacity, performance, quality of peeled garlic, and cost involved in it. Garlic cloves were preheated and peeled by different methods. Results revealed that garlic peeler had the higher peeling efficiency (79.56%) than that of other peeling methods. In oven and conventional peeling methods, gunny bag was used for peeling; it has not good abrasive surface to peel the garlic. Chemical components such as crude protein and volatile content were decreased much in garlic, peeled by flame peeling method. TSS content was increased in conventional peeling method. Cost of peeling was found to be lower (Rs 1.43) in machine peeling compared to highest cost of peeling in conventionally peeling method (Rs 9.91).

2 tables, 8 ref

024406   Taleghani H G;Aleahmad M;Eisazadeh H (Faculty of Chemical Engineering, Babol Noshirvani Technology Univ, P.O. Box 484, Babol, Iran, Email: eisazadeh@hotmail.com) : Effect of surfactant on morphology and conductivity of polyaniline nanoparticles prepared in water/tetrahydrofuran solution. Asian J Chem 2010, 22(9), 6897-6905.

Polyaniline nanoparticles were synthesized in a water/tetrahydro-furan solution by using KIO₃ as an oxidant in the presence of various surfactants such as hydroxypropylcellulose (HPC), poly(vinyl alcohol) (PVA) and sodium dodecylbenzenesulfonate (DBSNa). The effect of type and concentration of surfactant on the morphology have been investigated. Scanning electron microscopy was used to characterize the morphology of poly aniline. The results indicate that small and spherical nanoparticles can be obtained using PVA (6 g/L). Also better conductivity obtained when DBSNa (6 g/L) was used as surfactant. The chemical structure of products determined by fourier transform infrared spectro-scopy (FT1R). The results show that the type of surface active agent affects the intensity of peaks.

5 illus, 2 tables, 22 ref

024405   Sundaram U;Gurumoorthi P (Food Process Engineering Dep, School of Bioengineering, SRM Univ, Kattankulathur, Tamil Nadu, Email: preeti_chayhan99@yahoo.com) : Physical and chemical properties of velvet bean, an underutilized wild food legume. Engng Technol India 2012, 3(1), 42-7.

Present investigation was carried out to ascertain physical and chemical properties in the fractions of two different germplasm of velvet bean, an underutilized wild food legume (Valanadu - black and Kailasanadu - white). VB registered for higher values both for complex and basic geometric traits in the studied fractions than KW. Solid density, porosity and surface area of VB ranged from 0.17 to 0.25 (g/cm³); 136.38 to 259.67 (%) and 375.89 to 651.26 (mm²), respectively and significantly differed in fractions (p<60> 0.05). But it was less significant for chemical traits in fractions and germplasm. Crude protein, crude fat and moisture contents were higher in VB germplasm i.e., 22.65 to 29.67% (DM); 6.01 to 8.05%; 6.72 to 9.56% (w.b) whereas, the lowest coefficient static fraction was noticed against stainless steel surface than on other studied materials in both the germplasm. Whereas, angle of repose ranged between 26.43 and 30.23° for VB; 30.82 and 35.98° for KW. To sum up, germplasm VB exhibited significance physical and chemical properties for further processing for industrialization and commercialization.

4 illus, 3 tables, 15 ref

024404   Sharma S;Verma M;Rajendra Prasad;Yadav D (Center for Rural Development and Technology (CRDT), Indian Institute of Technology (IIT) Delhi, New Delhi-110 016, Email: satyawatis@hotmail.com) : Efficacy of non-edible oil seedcakes against termite (Odontotermes obesus). J scient ind Res 2011, 70(12), 1037-41.

This study evaluates termiticidal potential of non-edible oil seedcakes (jatropha, karanja, neem and mahua) and their crude active components (phorbol esters, karanjin, sapomns and azadirachtin) in vitro and in vivo. Cold water extracts of neem cake showed better results than hot water extracts of same cake and caused 100% mortality of termites in 72 h. Crude karanjin extract induced 83.3% mortality after 2 h in petnplate (diam, 4.5 cm) and 100% after 4 h in petnplates (diam, 9.5 cm). In vivo, combination of all cakes was most effective with 1.59% weight loss.

3 illus, 2 tables, 26 ref

024403   Semwal S;Arora A K;Prakash S;Puri S K;Tuli D K (College of Engineering, Petroleum & Energy Studies Univ, Dehradun-248 007, Email: tulidk@iocl.co.in) : Preparation of novel catalyst composition from natural waste for biodiesel production. J scient ind Res 2011, 70(12), 1054-60.

This study presents preparation of a novel, cost effective and recyclable catalyst from natural waste for production of biodiesel. Novel catalyst composition has been developed using combination of seashell and eggshell in complexation with transition metal oxide TiO₂ to form A-B-O type metal oxide complex, where A is alkaline metal and B is transition metal. Catalyst composition has been evaluated and a robust cost effective method for biodiesel production is proposed.

7 illus, 1 table, 29 ref

024402   Sanikommu N;Wasekar N P;Joshi A S;Sundarajan G (International Advanced Research Centre for Powder Metallurgy & New Mat, ARCI, PO Balapur, Hyderabad-500 005, Email: nirmala@arci.res.in) : A virtual instrument for pulsed electrodeposition: a novel technique for obtaining graded coatings. J scient ind Res 2011, 70(12), 1026-8.

This study presents a computerized virtual instrument to generate a sequence of current pulses across two electrodes immersed in an electrolyte. Pulse parameters can be entered from a keyboard. Amplitude of pulses can be fixed or programmati-cally varied over the process period. This system is well suited for developing coatings with graded physical properties.

4 illus, 11 ref

024401   Popoola A P I (Chemical and Metallurgical Engineering Dep, Tshwane Univ of Technology, P M B X680, Pretoria, South Africa, Email: popoolaapo@tut.ac.za) : Effect of molasses, cassava starch, and arabic gum on mechanical strength of foundry core. J scient ind Res 2011, 70(12), 1029-32.

This study presents effects of some local binders on mechanical properties of foundry core to develop a suitable core strength using green compression strength, baked compression strength, permeability and collapsibility tests. Compression strength of baked cores increased with an increase in the quantity of binder added. At 200°C in 1.5 h, compression strength after baking increases as water (%) decreases. It was observed that molasses, cassava starch and Arabic gum could serve as effective binder for commercial production of high foundry core but Arabic gum is much preferable.

2 illus, 1 table, 13 ref

024400   Maheswara K J;Raju C V;Naik J;Adarsh H S (Fish Processing Technology Dep, College of Fisheries, Mangalore, Karnataka) : Thermal processing of tuna in curry packed in tin free steel can. Envir Ecol 2011, 29(3A), 1440-3.

Tin-free-steel can is ideal alternative to tin container for thermal processing of little tuna (Euthynnus affinis) in curry. Effect of heat penetration on physical, biochemical and sensory characteristics of canned tuna was studied. The obtained F₀ value of tuna curry packed in tin free steel can was 10 minutes when retorted at 115 C for 70 minutes. The heating rate index (f_h) value of canned tuna curry was 15 minutes exhibited an inverse relationship with temperature of processing. The cook value was inversely proportional to f_n value, the biochemical characteristics of tuna in curry TVB-N, TMA-N and FFA was found to be increasing and TBA value was found to be decreasing during storage of 5 months in the product. Protein content of pre-cooked tuna was more than the fresh raw tuna due to relative decrease in concentration of moisture. The product was well accepted in sensory test conducted by trained panelists even after of 5 months of storage studies at room temperature.

2 illus, 5 tables, 14 ref

024399   Kaushal M;Sharma P C (Food Science and Technology Dep, Dr Y S Parmar Horticulture and Forestry Univ, Nauni-Solan-173 230, Email: manishapht@gmail.com) : Nutritional and antimicrobial property of seabuckthorn (Hippophae sp.) seed oil. J scient ind Res 2011, 70(12), 1033-6.

This study presents nutritional and antimicrobial characteristics of seabuckthorn seed oil, extracted from berries of Hippophae salicifolia (4.3-4.9%) and H. rhamnoides (4.75-5.25%). Physicochemical analysis of seed oil gave: acid value, 4.0-4.7 mg KOH/g; saponification value, 184.3-230.2 mg KOH/g; peroxide value, 17.5-18.3 meq/kg; and unsaponifiable matter, 0.60-0.78%. The oil contained oleic acid (31.8-37.0%), linoleic acid (25.8-27.9%) and linolenic acid (14.1-17.8%), and thus showed predominance of unsaturated fatty acids (82.6-83.5% w/w) comprising of both polyunsaturated fatty acids (39.9-45.8% w/w) and monounsaturated fatty acids (36.9-43.6% w/w). Seeds of both species contained vitamin E (27.0-30.0 Hg/g). Seed oil exhibited good antimicrobial property (growth inhibition zone diam, 4.0 mm) against Escherichia coli. Thus, owing to high content of linolenic acid and vitamin E and good antimicrobial property, seed oil can be exploited in pharmaceutical, cosmetic and nutraceutical preparations. Seed cake was rich in proteins and minerals and can be used as animal feed.

2 illus, 2 tables, 25 ref

024398   Karadag R;Yurdun T;Dolen E (Faculty of Fine Arts, Laboratory for Natural Dyes, Marmara Univ, 34718, Acibadem, Kadikoy, Istanbul, Turkey, Email: rkaradag@marmara.edu.tr) : Identification of natural red dyes in 15-17th centuries ottomon silk textiles (kaftans, brocades, velvets and skullcaps) by HPLC with diode array detection. Asian J Chem 2010, 22(9), 7043-56.

The high performance liquid chromatography (HPLC) with diode array detection (HPLC-DAD) method was utilized for the identification of dyestuffs of different insect dyes Ararat kermes, cochineal, Mediterranean kermes, lac and dye plant madder the most important natural red dyes found in historical textiles. Reversed-phase HPLC with diode-array detection has been used for identification of natural dyes in extracts of historical silk art objects, from historical textiles and newly dyed silk and wool fibres. The objects examined originate from 15-17th century Ottoman period and belong to the collection of the Topkapi Palace Museum in Istanbul. Fibres with only a red colour were selected for the analysis. Extraction from silk fibres was carried out with HCL/MeOH/ H₂O solution. Dye components were identified in the 13 art objects analyzed. Insect and plant dyes were found.

2 illus, 3 tables, 22 ref

024397   Homchoudhury M;Chakraborty R;Sarkar S; Raychaudhuri U (Food Technology and Biochemical Engineering Dep, Jadavpur Univ, Kolkata-700 032, Email: mhc_123@rediffmail.com) : Optimization of rice flour (Oryza sativa) and chapra (Fenneropenaeus indicus) extrusion by response surface methodology. Fish Technol 2011, 48(2), 155-62.

Chapra (Fenneropenaeus indicus) powder and rice flour mixture was used as base material for extrusion process. The process was optimized using response surface methodology. Response (dependent) variables were: expansion ratio, density, shearing strength and sensory texture acceptability. Independent variables were processing temperature and feed moisture. All other process variables viz., screw speed, feed speed and dye diameter were kept constant at 475 rpm, 28 g min^-1 and 3 mm respectively. The expanded products obtained at 150°C with feed material containing 15% moisture had the best properties. The study showed that expanded products produced using rice and chapra flour under conditions that induced the maximum expansion, had the best texture and the highest acceptable snack product.

5 illus, 3 tables, 17 ref

024396   Grewal S K;Grewal N (Clothing & Textiles Dep, Punjab Agricultural Univ, Ludhiana-141 004) : Environment friendly process of dyeing wool with natural dye turmeric (Curcuma domestica) after enzymatic pre-treatment. Envir Ecol 2011, 29(1), 22-6.

The study was undertaken to optimize the conditions of enzymatic pre-treatment for pure wool using protease enzyme before dyeing with natural dyes. The conditions for enzymatic pre-treatment were optimized after studying the change in the physical properties-weight loss, strength loss, loss in thickness, moisture absorption and flexural rigidity. The optimized conditions included 8.4 pH media, 1% enzyme concentration and 45 minutes treatment time. The treated and the untreated wool fabrics were dyed with turmeric dye along with four natural mordants- arjun, babool, eucalyptus and amla, after optimizing the dyeing and mordanting conditions. The effect of enzymatic pre-treatment on the dyeing properties was studied after comparing the CIE Lab values and the color fastness properties of both the pre-treated and the untreated dyed wool fabric samples. It was observed that the samples pre-treated with enzyme were darker in color and had improved fastness properties as compared to the untreated samples.

5 tables, 11 ref

024395   Ghosal M K;Das R K (Farm Machinery and Power Dep, College of Agricultural Engineering & Technology, Orissa Agriculture &, Bhubaneswar-751 003, Email: mkghosal@rediffmail.com) : Comparative studies of properties of diesel and bio-diesel produced from non-edible oils. Envir Ecol 2011, 29(3A), 1245-9.

Bio-diesel is the mixture of alkyl esters of long chain fatty acid. These esters can be obtained from edible or non-edible organic oils by trans-esterification with methanol/ethanol. The trans-esterification can be carried out chemically or enzymatically. In this article, five comparative studies of different non-edible organic oils (karanj, jatropha, linseed kalatil and castor) have been carried out for a trans-esterification reaction in presence of KOH and NaOH catalysts to produce bio-diesel. The use of methanol and ethanol as solvents for five oils is mentioned to evaluate the better ester production. Ethyl ester and methyl ester are found to give appreciably more yield with KOH catalyst and NaOH, respectively. Comparative study with diesel was carried out by producing the bio-diesel from jatropha, karanj, castor, linseed and kalatil oils. The bio-diesel ester characteristics for their physical and fuel properties are obtained by studying the parameters viz. calorific value, viscosity, acid value, peroxide value, saponifica-tion value, ash content and water content and density. The comparative values of these parameters are found to be nearly same with the petroleum diesel except the little lower calorific value and higher values of viscosity. The viscosity values varied nearly four times higher in kalatil methyl ester and 10 times higher in castor methyl ester. The other ester values were found between these values. From a study carried out for 20 days and six months old samples kept open to environment, it is found that the bio-diesel degradation effects are different in all different methyl and ethyl esters. Due to the higher oxidative properties of different esters compared to diesel, is not good as shown by acid value, peroxide value and saponification value. The acid values are high nearly 34 to 820% in six month stored samples than 20 days stored samples. On the other hand, the peroxide values vary from 30 to 111% more in six months old samples than 20 days old samples. The saponification values are also found higher of range 60 to 247% in six months old samples in comparison to 20 days old samples.

5 tables, 4 ref

024394   Dronachari M;Venkatachalapathy K; Rajashekarappa K S (Agricultural Engineering Dep, Agricultural Sciences Univ, Bangalore-560 065, Email: dron0321@gmail.com) : Physico-chemical properties of peeled garlic stored under refrigerated condition. Envir Ecol 2011, 29(1A), 247-50.

Study on effect of refrigerated storage on physico-chemical properties of peeled garlic cloves was carried out under CaCl₂, gingelly oil pretreatment and untreated garlic stored in HDPE and LDPE packages with ventilation (0.3%) and without ventilation under refrigerated condition. The treatments were evaluated for the physiological loss in weight (PLW) and its physico-chemical properties such as ascorbic acid titrable acidity, pyruvic acid content, oleoresin, protein and total soluble solids. Gingelly oil pretreated cloves had a shelf life of 42 days, followed by CaCl₂ pretreated cloves 30 days and untreated cloves 18 days under HDPE package without ventilation in refrigerated condition. Ascorbic acid, titrable acidity, pyruvic acid (pungency), oleoresin, protein content of peeled garlic cloves were found to be decreased during storage and total soluble solids found to be slightly increased. Among the various treatments, T₅, T₁₀ and T₁₄ were found to be better with regard to all the sensory and quality parameters during storage days of 30, 42 and 18.

3 illus, 1 table, 5 ref

024393   Bhatia M L (NO, Defence Metallurgical Research Laboratory, Hyderabad-550 058, Email: dr.manubhatia@gmail.com) : Magnetic moments in the Fe-Co system. Curr Sci 2010, 99(6), 785-90.

Magnetic moment has been treated as an extensive thermodynamic variable because it scales with magnetic potential energy. With this assumption, values of partial magnetic moments on the individual atoms have been calculated using the tangent construction across the Fe-Co phase diagram. The values so obtained show excellent agreement with those inferred from neutron scattering at higher concentration of Co, there being serious disagreement at lower concentrations. The values of partial moments have also been calculated from those of partial volumes in this system, using an empirical relation between volume and moments. Excellent agreement between the moments calculated by tangent construction on two different variables gives us confidence in our approach.

4 illus, 1 table, 30 ref

024392   Anita Kumari;Sandal A (Food Science and Nutrition, College of Home Science, CSK Himachal Pradesh Krishi Vishvavidyalaya, Palampur-176 062, Email: asandal@rediffmal.com) : Quality evaluation of products prepared from local mango. Indian J agric Biochem 2011, 24(2), 131-5.

Evaluation of local mango fruit (Desi aamb) for preparation of squash, RTS beverage and jam was carried out. The prepared products were evaluated for their chemical characteristics at different storage intervals i.e., 0, 25, 50, 75 and 100 days. The TSS, pH, ascorbic acid, α-carotene and total and non-reducing sugars decreased with the increase in storage period whereas acidity and reducing sugars increased. Further studies revealed that overall acceptability slightly decreased after storage of 100 days.

3 tables, 21 ref

008112   Vadia R B;Gohel H B (NO, Gujarat Narmada Valley Fertilizers Co. Ltd., P.O. Narmadanagar-392 015) : Solving chronic passing problems of critical ball type control valve in gasification section of ammonia plant at GNFC. Indian J Fertil 2008, 4(10), 59-60,63-6.

Gujarat Narmada Valley Fertilizers Company Ltd. (GNFC), Bharuch, has been operating oil based Ammonia Plant since 1981. There are 3 Gasification Trains as part of Ammonia Plant. Two gasification trains were installed along with the main project in 1981 while 3rd was installed in the year 2001. There is one important pressure control loop (tagged PIC-205) to control the pressure of the gasifier and scrubber unit. The ball type pressure control valve is installed on vent line to flare system. The valve had a history of frequent failure and passing in closed condition since commissioning. Passing resulted into burning of gas in flare. Though problems such as corrosion, insufficient actuator force, etc. were solved by changing MOC and replacing the actuator with higher force, problem of passing of valve became a critical issue as it was causing wastage of the final product gas. GNFC has developed a soft seat arrangement by innovative design which not only solved the problem of passing (thus improving the productivity), but improved Mean Time Between Failures (MTBF) also. This has reduced GNFC's dependence on foreign suppliers, maintenance cost and efforts, drastically. The design has been implemented and proven in five valves of different design.

3 illus, 1 table

008111   Tandale J P;Shinde N H (Chemical Engineering Dep, Tatyasaheb Kore Institute of Engineering and Technology, Warnanagar-416 113) : Preparation of low cost adsorbent and its characterization. Pollut Res 2008, 27(4), 635-9.

Adsorbents of different raw materials viz. gypsum, bauxite, bentonite, phosphate rock, press-mud and sugarcane trash were prepared using calcium chloride (CaCl₂) as activating agent. Effect of various parameters on the adsorption capacity was studied using molasses value, methylene blue and iodine number.Characterization of adsorbent showed that adsorbent prepared from gypsum, sugarcane trash and press mud gave good adsorption capacity. Freundlich isotherm, Langmuir isotherm, Tempkin isotherm and Dubinin-Radushkevich isotherm models provide good fit for experimental data.

4 illus, 6 tables, 25 ref

008110   Sumanjit;Walia T P S (Applied Chemistry Dep, Guru Nanak Dev Univ, Amritsar-143 005, Email: sumangndu@rediffmail.com ) : Brick kiln ash, an exellent adsorbent for the removal of basic dyes. Pollut Res 2008, 27(4), 685-9.

Brick kiln ash is of low cost, locally available and is relatively a new adsorbent. It was investigated for its ability to remove some of the basic dyes like; Aniline Blue, Crystal Violet, Malachite Green, Methylene Blue, Rhodamine-B and Safranine from aqueous solutions. The effects of various experimental parameters; initial pH, dye concentration, sorbent dosage, ion strength, contact time were examined and optimal experimental conditions were evaluated. At initial basic pH of 10, all the six dyes studied could be removed effectively and that too in a very short period of time of just 25 minutes. The isothermal data for adsorption followed the Freundlich and Langmuir models. The adsorption results indicated that all the dyes studied in the present work can be easily removed from their aqueous solutions by using brick kiln ash as an adsorbent.

4 illus, 2 tables, 35 ref

008109   Nigam V;Gobardhan Lal (NO, Defence Materials and Research and Development Establishment, PO: DMSRDE, G.T. Road, Kanpur-208 013, Email: vineetanigam@rediffmail.com) : Recent trends in polymer layered clay nanocomposites. Proc Indian Natn Sci Acad 2008, 74(2), 87-96.

Understanding the structure-property relations in polymer/clay nanocomposites is of great importance in designing materials with desired properties. Along these lines, a critical overview is attempted on the physical and molecular origins of material properties in polymer/clay hybrid nanocomposites. In general, such properties originate from the nature of the layered inorganic fillers and from their nano-dispersion in a polymer. In contrast, other properties are determined by the particular/distinctive interactions between specific polymers with the filler such attributes can not be transferred from one polymer system to another. We shall try to distinguish between these properties, and provide some insight into which properties can be improved concurrently across a wide range of polymers.

5 illus, 104 ref

008108   Jadhav H T;Chandewade U N (Agricultural Engineering Dep, College of Agricultural Engineering and Technology, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth) : Effect of pretreatment, drying temperature and intermittent drying technique on cooking quality of Oyster mushroom. Agric Update 2008, 3(1-2), 23-6.

Experiment was undertaken to study the effect of pretreatment, drying temperature and intermittent drying technique on cooking quality of oyster mushroom. Study revealed that the mushrooms samples dried using treatment control, 50 °C, 1:0.5 h exhibits maximum rehydration ratio (7.32) and also required minimum cooking time (30 min), while maximum water uptake ratio (8.39) was reported for the treatment control, 50°C, 1.5:1 h. In general, cooking quality of mushroom samples with no pretreatment (control) was found good over other treatments.

1 table, 7 ref

008107   Goswami M (The Fertiliser Association of India FAI, House, 10 Shaheed Jit Singh Marg New Delhi-110 067, Email: tech@faidelhi.org) : Recent efforts in energy conservation in ammonia and urea plants. Indian J Fertil 2008, 4(12), 17-20.

Ammonia and urea plants have improved their energy efficiency over the years. Improvement in energy efficiency is a result of concerted efforts of the industry by implementing various energy saving schemes and adopting efficient technologies for the new plants. The declining trend in weighted average energy consumption of ammonia and urea plants over the years is the testimony to these efforts. The weighted average energy consumption of all ammonia and urea plants in 2007-08 was reduced by about 30% from the level of 1987-88. The article reviews the development in ammonia and urea industry and the energy conservation efforts so far. The recent energy conservation efforts of the industry are covered in more detail.

2 illus, 5 tables, 2 ref

008106   Deepak D;Rupinder Singh;Maninderjit Singh (Mech. & Prod Engg. Dep, GNDEC, Ludhiana, Punjab) : Development of aluminium based silicon carbide particulate metal matrix composite. Mfg Technol Today 2008, 7(10), 3-10.

Attempt has been made to develop aluminium based silicon carbide particulate. Aluminium (98.41% C.P) and SiC (320-grit) has been chosen as matrix and reinforcement material respectively. Experimental study has been conducted by varying weight fraction of SiC (5%, 10%, 15%, 20%, 25%, and 30%), while keeping all other parameters constant. The results indicate that the 'newly developed method' is quite successful to obtain uniform dispersion of reinforcement in the matrix. An increasing trend of hardness and impact strength with increase in weight percentage of SiC has been observed. The best results have been achieved with 25% weight fraction of SiC.

16 illus, 10 ref

008105   Chandrasekaran L M;Kamat P A;Vinay V (NO, Zuari Industries Ltd., Jaikisaan Bhawan, Zuarinagar, Goa-403 726, Email: imc@zuari.co.in) : Improving energy efficiency in ammonia and urea plants at ZIL, Goa. Indian J Fertil 2008, 4(12), 43-5.

Energy saving is always possible in older Ammonia-Urea-Utilities plants by systematic and concerted efforts. Zuari Industries Ltd., Goa has achieved a specific energy reduction of 0.5 Gcal/MT of Urea over a period of last 5 years. Most of the schemes implemented were conceived and developed internally. While some schemes resulted in direct saving of fuel, most of the schemes implemented resulted in the reduction in the consumption of low/medium pressure steam. The challenge was to convert the saving achieved in low/medium pressure steam as saving of high pressure steam in Boilers, thereby reducing fuel consumption. This challenge was successfully met by Zuari Industries Limited.

3 illus, 2 ref

008104   Bansal D;Singh Chandel C P (Chemistry Dep, Rajasthan Univ, Jaipur-302 004, Email: chandelcps@rediffmail.com) : Decolourisation of waste coloured water of textile printing industry of Sanganer (Jaipur) for recycling. Pollut Res 2008, 27(4), 691-3.

Some simple & economical methods for decolourising waste coloured water of textile printing industry of Sanganer (Jaipur) for recycling, in order to save fresh water, have been described. Dyes, studied, are -Orange G, Crystal violet, Sky blue FF and Congo red. For Orange-G and Crystal violet, the adsorbent is Ash while for Sky blue FF, the adsorbent is fire clay and for Congo red, the adsorbent is alumina. Colour could be removed to the extent of 98-99% in one single operation.

4 illus, 4 tables, 16 ref

008103   Aujla H S;Singh R (Mech. & Prod. Engg. Dep, G.N.D.P. College, Ludhiana, Email: rupindersingh78@yahoo.com) : Applications of cryogenic treatment for enhancing the machining properties of titanium alloy (TI-6AL-4V). Mfg Technol Today 2008, 7(10), 22-6.

An attempt has been made to apply cryogenic treatment for enhancing the machining characteristics of titanium alloys by cryo-treatment of work piece and tool in end milling operation. Further best r.p.m range for titanium alloy (Ti-6Al-4V) with H. S. Stool has been established. The specimen selected was a cryogenic treated cylindrical rod of 13 mm diameter, for which a cryogenic treated H. S. S end mill of 5 mm diameter has been used to generate 2mm deep cavity. The mechanical properties have been observed to find the best range of machining. The results indicate that the best machining range comes out between 300-500 rpm. The results of the study shows that, Ra value improves by 47.91%, surface hardness increases by 2.25%, metal removal rate increases by 4.38% and tool wear rate decreases by 52.9%. The results of the study are also supported by photomicrographs.

9 illus, 9 ref

023336   Thapliyal P;Sehgal S;Kawatra A (Foods and Nutrition Dep, C.C.S. Haryana Agricultural Univ, Hisar, Haryana, Email: p.thapliyal2000@gmail.com) : Nutrient composition of different chickpea varieties as affected by processing methods. Fd Sci Res J 2012, 3(1), 14-18.

World wide legumes are mainly grown an large area for their edible seeds and thus are called grain legumes. In present investigation five varieties of chickpek were studied for changes in the nutritional composition after soaking, dehulling and pressure cooking. The results revealed that the moisture content of all five chickpea varieties varied from 7.13 to 8.93, protein 20.24 to 22.60, fiber 2.57 to 5.33, ash 3.09 to 3.35 and fat 2.63 to 4.58 per cent. While studying the effect of soaking, it was observed that moisture, protein, fiber, ash and fat ranged from 34.28 to 38.91, 18.08 to 21.92, 2.36 to 4.80, 2.81 to 3.08 and 2.10 to 4.67 per cent, respectively. Significant (P=0.05) increase in moisture content was observed whereas protein, fiber, ash and fat content reduced significantly (P=0.05) after soaking in all varieties. The value of moisture, protein, fiber, ash and fat ranged from 29.87 to 34.66, 21.85 to 24.71, 1.92 to 4.19, 2.51 to 3.08 and 2.82 to 5.5 per cent in dehulled chickpea respectively. Significant increase in moisture, protein and fat whereas significant reduction in fiber and ash content was observed after dehulling in chickpea. In pressure cooked chickpea varieties the moisture, protein, fiber, ash and fat content ranged from 57.47 to 62.23, 18.96 to 21.58, 2.98 to 5.64, 2.03 to 3.11 and 2.42 to 4.98 per cent, respectively. While studying the effect of pressure cooking, it was observed that moisture, and fiber, content increased significantly (P=0.05) whereas protein, ash and fat content decreased significantly (P=0.05) by this process. Highest content of moisture, protein, fiber, ash and fat was observed in H07-3, HC-1, C-235, H-208 and HC-5 varieties, respectively. All the processing techniques especially pressure cooking is recommended for use.

6 tables, 18 ref

023335   Swapna G;Brahmaprakash G P;Chavannavar S V (Agricultural Microbiology Dep, Agricultural Sciences Univ, GKVK, Bangalore-560 065, Email: sapnamicro@rediffmail.com) : Challenges associated with the development of lactic acid bacteria and probiotic containing shrikhand. Envir Ecol 2011, 29(3), 1018-22.

Investigation was conducted to study the sensory quality of shrikhand by the addition of probiotics and lactic acid bacteria as a starter culture, instead of using curds as a starter culture. The most commonly used probiotics are Lactobacillus acidophilus, Lactobacillus sporogens and Lactobacillus rhamnosus and in combinations like Lactobacillus acidophilus + Lactobacillus sporogens. The different lactic acid bacterial isolates were obtained from cattle milk, buffalo milk and dairy milk also used as starter culture singly or in combination with probiotics. The shrikhand samples were tested for organoleptic characteristics of the product. Results revealed that in the shrikhand prepared using probiotics as starter culture, the highest score was recorded with combinations of probiotics i.e. Lactobacillus acidophilus + Lactobacillus sporogens, and the lowest score was recorded in Lactobacillus rhamnosus in terms of color, appearance, aroma, texture, taste and overall acceptability of the product. The same results were obtained in addition of lactic acid bacterial isolates along with probiotics.

10 tables, 10 ref

023334   Sundara B (NO, Sugarcane Breeding Institute (Indian Council of Agricultural Research), Coimbatore-641 007, Email: drbs1952@yahoo.co.in) : Agrotechnologies to enhance sugarcane productivity in India. Sugar Tech 2011, 13(4), 281-98.

Sugarcane productivity is stagnating in India. Demand for sugarcane is increasing. Scope for extending sugarcane area in the country is limited. Under these circumstances, emphasis must be on increasing sugarcane productivity. Technologies such as situation-specific culti-vars, newer planting techniques, heat therapy or meristem culture derived quality seed material, site-specific and culti-var-specific nutrient management, drip irrigation, fertigation, integrated weed management, abiotic and biotic stress management, etc. have the potential to increase yields substantially. This paper reviews some of the recent developments in these areas and suggests how these technologies can be applied at field level to enhance productivity.

^iia2 tables, 140 ref

023333   Srivastava A K;Srivastava A K;Solomon S; Sawnami A;Shukla S P (NO, Indian Institute of Sugarcane Research, Lucknow, Email: aks_sugar@yahoo.co.in) : Sugarcane cultivation and sugar industry in India: historical perspectives. Sugar Tech 2011, 13(4), 266-74.

Sugarcane had been one of the most important and celebrated crops cultivated widely in India since time immemorial. Its cultivation and uses are mentioned in ancient Indian literature as well as in the descriptions in important books written during the reign of various kings as also in the descriptions given by various travelers who visited India during different periods. Ancient Indian literature (Puranas, etc.) mention about gur and sharkara made from sugarcane juice. The earliest record of establishment of first sugar factories in India dates back to 1610 by Captain Hippon at Masulipatam and Petapoli on the Coromandel Coast, and subsequently one at Surat on the West Coast by Captains Best and Dowton in 1612. Sugarcane is grown by a large number of farmers its command area supply, marketing and payment to the farmers, etc., have been regulated by various Acts and Sugarcane Control orders promulgated and amended by the Government from time to time. Sugarcane development has received due importance both at the national level as well as at the state (Province) levels. The rapid developments in sugarcane cultivation and sugar industry in the country have earned India a prestigious position among sugar producing nations in the world. Today it maintains the second position, next to Brazil. The Sugar Industry has become a pivot for the socioeconomic transformation of rural India.

^iia5 illus, 1 table, ref